GB1034093A - A process of treating grape juice, particularly in the production of wine - Google Patents

Abstract

Grape must, immediately after it has been produced from grapes, is subjected to one or other of the following treatments (a), (b) or (c) for a predetermined period of time so as to prevent or inhibit fermentation of the must during that period: (a) the subjection of the must to a cold temperature which is maintained by keeping the must in a refrigerated container; or (b) the addition of sulphur dioxide to the must to the extent of between 0.5 and 2g per litre of must; or (c) the addition of carbon dioxide to the must under pressure, the thus-treated must being kept in a closed container to prevent the escape of carbon dioxide from the must; which treatment is followed, at the expiry of the period of time, by the steps of taking the must out of the cold temperature or removing the sulphur dioxide or carbon dioxide from the must, and adding pure selected yeast or ferments so that controlled fermentation of the grape juice takes place. When sulphur dioxide is employed, this may be removed by steam heating the must e.g. in thin layers, or by passing a current of air or carbon dioxide through the must. The yeast or ferments may be added to a quantity of grape juice in a container, the fermenting grape juice thereafter being transferred to other containers so as to effect fermentation of grape juice in those containers. The transference of the fermenting grape juice may be effected automatically under gravity or by using the pressure of the carbon dioxide generated during fermentation. The fermentation is carried out in an atmosphere of carbon dioxide to prevent oxidation of any part of the grape juice, and the carbon dioxide, aromas and other products given off during the fermentation are collected for use in the process of elsewhere. The containers may be made of wood, cement or metal.